Sweet & Sour Refrigerator Dill Pickles

•7 - 8 cups thinly sliced cucumbers  (a mandolin works well)

•1 cup thinly sliced and quartered onions

•1 cup thinly sliced and quartered green peppers

•1 tablespoon pickling salt

•4 cups sugar

•2 cups white vinegar

•2 teaspoons celery seed

•1 teaspoon crushed red chili pepper

•1 teaspoon mustard seed

•2 sprigs fresh dill heads (the umbrella looking part)

1.Combine the cucumbers, onions, green peppers and salt in a large bowl and allow to sit for one hour.  Drain well.

2.Put one dill head in the bottom of the jar and fill with cucumbers right to the top, packing down a bit to fit in as many as possible.  Add one more dill sprig to the top.

3.In a large saucepan, combine the sugar, vinegar, and spices.  Bring to a boil and stir until the sugar has melted.

4.Pour the hot brine over the cucumbers, covering all the cucumbers.

5.Put on the lid and refrigerate a few days to allow the cucumbers to cure before eating.

Once cured, the pickles stay well in the refrigerator a few weeks.